Baking Powder Biscuits
Originally published as Baking Powder Biscuits in Reminisce September/October 1996. These warm and tender biscuits are a special treat for any family.
Originally published as Baking Powder Biscuits in Reminisce September/October 1996. These warm and tender biscuits are a special treat for any family.
- Carbohydrate 19.8762509333333 g
- Cholesterol 28.5166666666667 mg
- Fat 11.4873982666667 g
- Fiber 0.592116010449529 g
- Protein 3.31157586666667 g
- Saturated Fat 4.62268845333333 g
- Serving Size 1 1 serving (58g)
- Sodium 555.002266666667 mg
- Sugar 19.2841349228838 g
- Trans Fat 0.665687600000001 g
- Calories 197 calories
Step-by-step
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Cut in shortening until mixture resembles coarse crumbs.
- Beat egg and milk; stir into dry ingredients just until moistened.
- Turn onto a lightly floured surface; roll to 1/2-in. thickness.
- Cut with a 2-1/2-in. floured biscuit cutter.
- Place 1 in. apart on an ungreased baking sheet.
- Bake at 450degrees for 10-12 minutes or until golden brown.
- Serve warm.
Operating under the strict culinary constraint of a single high-heat baking window requires precise chemistry, particularly when relying on chemical leaveners rather than biological yeast. Working efficiently ensures that solid fats do not melt prematurely into the flour matrix, maintaining the distinct pockets of steam necessary for a flaky interior. Fresh chemical leaveners react vigorously to moisture and heat, producing carbon dioxide gas that expands rapidly within the dough structure when subjected to a 450 degree oven environment.
The Impact of Fresh Leaveners and Solid Fats
Using fresh baking powder directly influences the vertical lift and crumb structure of quick breads. Stored baking powder loses potency over time, yielding dense and flat results that fail to capture the characteristic lightness of a proper biscuit. Similarly, utilizing cold solid fats like shortening rather than softened or melted fats guarantees that discrete solid particles remain suspended throughout the dry ingredients, creating tender layers as the fat melts during baking. When mixing the wet ingredients into the flour mixture, combining them just until moistened prevents the formation of excessive gluten strands, which would otherwise toughen the final baked good.
- If the dough feels excessively sticky, lightly dust the work surface with additional flour, but avoid kneading or overworking the mass.
- Stamping out shapes requires pressing the cutter straight down without twisting, as twisting seals the edges and inhibits proper rising.
- Store baked biscuits in an airtight container at room temperature for up to two days, or revive day-old portions by splitting and toasting them in a skillet.
